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Skate, Dressed, to Re-Cook

Pick the flesh from the bones, mince finely, and mix with it its bulk in finely-grated bread-crumbs. Add a seasoning of salt, pepper, and grated nutmeg; moisten the preparation with butter, and mix in a little chopped parsley. Beat it till smooth, bind it together with yolk of egg, and form it into the shape of corks or balls. Fry these in hot fat, drain them, and serve on a neatly-folded napkin. Time to fry, ten minutes.